Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the roasted pepper and tomato pesto spread, combine the soft cream cheese, drained roasted pepper and tomato pesto spread in a food processor and process until well blended. Remove the mixture to a small bowl and refrigerate until serving. To make the patties, combine the beef and sausage, Set aside. Combine celery, green peppers and onion in the food processor and process till mixture is minced. Add the celery mixture to the ground meat. Combine the salt, cayenne pepper, gumbo file, and mace into the meat mixture. Combine the spices into the meat mixture. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 8 equal portions and form the portions into patties to fit the buns. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 6 to 7 minutes. Turn the patties and continue grilling until done to preference, about 6-10 minutes longer for medium. Make sure that the internal heat of the burger reaches 165 degrees. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. Once the burger has reached an internal temp of 165, place a slice of the Swiss cheese to each burger to melt. To assemble the burgers, place a generous amount (1 tablespoon) of the roasted pepper and sun dried tomato spread on the cut sides of the bun tops and bottoms. On each roll bottom, place 1 slice of red onion, a patty, and a slice of tomato. Add the bun tops and serve. Makes 8 burgers